Paruppu urandai kuzhambu| Lentil Dumplings Curry

Paruppu urandai kuzhambu or urundai kuzhambu is a very popular dish in Tamil Nadu and is most commonly prepared during special occasions or festivals. Steamed Lentil dumplings are cooked in a onion-tomato and coconut based gravy. It can also be called as South Indian style kofta curry. It is a lengthy process but is very easy to make. Do try and let me know how you liked it 🙂

Required Ingredients:
For the urundai/lentil dumpling:

• Toor dal- 1/2 cup
• Chana Dal- 1/2 cup
• Fennel seeds-1 tsp
• Dry red chilli-1
• Green chillies-2
• Cumin – 1/2 tsp
• Salt- As required
• Onion- 1/2 finely chopped
• Coriander leaves 1/4 cup

For the curry:

To grind:

• Cumin-1 tsp
• Fennel-2 tsp
• Coriander seeds/dhaniya- 2 tbsp
• Onion- 2 finely chopped
• Tomato-3 small or 2 medium finely chopped
• Garlic cloves -12
• Curry leaves- 10 to 15
• Grated coconut-1/2 cup
• Salt- As required
• Oil- As required

Other Ingredients:

• Oil- As required
• Mustard seeds- 1 tsp
• Fennel seeds-1/4 tsp
• Tamarind- lemon sized
• Water-As required
• Turmeric powder- 1 tsp
• Red chilli powder- 1 1/4 tsp
• Dhaniya/Coriander seed powder-1 1/4 tsp
• Salt- As required
• Curry leaves- 10 to 12
• Coriander leaves- To garnish

Method:

Lentil Dumplings:

Soak toor dal and chana dal in water for 30 minutes.

Filter the water from the dals.In a mixie/food processor, add the soaked dals, dry red chilli, green chillies, fennel seeds, salt and grind into a paste without adding water

Transfer it to a bowl, add chopped onions and coriander leaves and mix well.

Make small lemon sized balls from the dough and steam in an idli vessel for 20-30 minutes.

Curry:

Heat oil in a kadai/wok, add cumin, fennel seeds, coriander seeds, curry leaves and fry for 2 mins.

Add chopped onions and fry until translucent.

Add chopped tomatoes and saute until they turn mushy.Add salt and saute.

Now, add grated coconut and saute for a minute.

Turn off the flame, let it cool for a while.

Grind into a smooth paste adding about a cup of water.

Heat oil in a kadai/wok, add mustard seeds and fennel seeds and fry until they crackle.

Add 2 cups of water to the tamarind ball and let it soak for 20 minutes. Squeeze the ball to extract juice and filter.

Add curry leaves and fry. Now, add tamarind water and let it boil for 5-7 mins.

Add turmeric powder, red chilli powder, coriander seed powder, salt and mix well. Let it boil for 3- 5 mins.

Now, add ground paste and mix well. Simmer it for 10 minutes.

Add steamed lentil dumplings and cook on low flame for 5-7 mins.

Once it boils, switch off the flame.

Garnish with chopped coriander leaves. Serve hot with plain rice.